A wonderful warm weather salad.... Grilled Zucchini, Ricotta Salata, and Mint Pasta Salad 2 pounds small zucchini, trimmed, halved lengthwise (Brush with about 2 Tablespoons Extra-virgin olive oil) Coarse kosher salt Freshly ground black pepper 2 tablespoons balsamic vinegar 1/4 cup fresh mint leaves, thinly sliced 2 pinches of dried crushed red pepper 1 pound fusilli or ziti pasta 1/4 C. extra-virgin olive oil 1 cup Homemade crumbled Ricotta Salata (see directions on how to make below) This is great on the grill or roasted. Place zucchini on baking sheet; brush with olive oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side or roast at 400 degrees for about 10 minutes. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add Oil, vinegar and whisk to emulsify. Add mint, and crushed red pepper; set aside. Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta and Ricotta Salada to zucchini mixture and toss. Season to taste with salt and pepper. Ricotta Salata: Make our traditional Ricotta Recipe, add 2 tsp. Cheese or Kosher salt to drained curds and hang 24 hours to dry. Wash outside of drain bag with olive oil lightly and continue to hang for 12 more hours. Once dry and firm...enjoy!!
Posted on: Thu, 20 Jun 2013 04:09:56 +0000
Trending Topics
Recently Viewed Topics
© 2015